Vanilla Bean & Rum Ice Cream

Since it is two days before the new year, and most of us are already overwhelmed (and feeling sick) with all the holiday eats & treats that we have indulged in over the last few weeks, I am going overboard and uncorking an ice cream recipe. Boozey ice cream at that…

My husband really surprised me with a fancy-smancey ice cream maker this past weekend… for which I am completely psyched.  Ever since Sunday I have been using Cuisinart’s alchemy to turn all sorts of things into creamy deliciousness. My favorite so far has been a simple vanilla bean with a touch of rum. Because of the added alcohol, it doesn’t get quite as hard as a typical ice cream at first; but it does firm up nicely if given time.  Not suitable for the kiddos… but definitely a good reason to break out the sprinkles.

Or, if you are less insane than I… go ahead and stick this one in your Rolodex for when Summertime shows its beautiful face. Right now, the taste of coconut and rum is enough to send me into a pretend tropical paradise… freezing cold or not.

 

Vanilla Bean & Rum Ice Cream ~ Vegan and Gluten Free

Ingredients:

  • 1 can (15 oz) Sweetened Cream of Coconut – the kind used for making Piña Coladas… not regular coconut cream ( It has sugar and other stuffs in it)  Available in the liquor section of most grocery stores nationwide
  • 1 13.5 oz can full fat coconut milk
  • 1 vanilla bean, scraped
  • 1/4 cup rum (I used light rum… “10 Cane brand”)
  • 1/4 tsp salt

* Certain brands of coconut milk and sweetened cream of coconut will make the consistency of your ice cream vary. Mine worked best using a Sweetened Coconut Cream with a good portion of solids and a very thick full fat coconut milk. I also tried it with a Sweetened Cream of Coconut with more added liquid and a less fatty coconut milk and it turned out well, but not as dense and creamy as the first one.

Directions:

Chill all ingredients in fridge for a few hours before making ice cream.

Mix all ingredients together into a bowl until smooth, and pour into ice cream maker following manufacturer’s directions. Let mix about 30 minutes or until thick and creamy. For best results, place in plastic tub (like an empty margarine container) and allow to chill in freezer overnight and firm up.

So easy you can enjoy a piña colada while it’s making itself!

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19 Responses to Vanilla Bean & Rum Ice Cream

  1. Mary says:

    Sounds great! I don’t have any real vanilla beans. I have an organic extract instead. Does anyone know how much of it to use in lieu of the vanilla bean?

    • allyson says:

      Hey Mary, try 1 tsp, or omit completely. The rum flavor is really the flavor producer here, the beans are more for aesthetics. :)

  2. This looks and sounds simply amazing!!

  3. Gauri Radha गौरी राध says:

    That looks great!!

  4. Cecil says:

    I’ve been experimenting with non-dairy based ice creams in my hand- cranked freezer (House Rule: If I want dessert, I have to work for it)and the ones with coconut milk have been the best – but it had not occurred to me to try the piña colada mix stuff instead of regular . . I’ll try that next

  5. Cyndi says:

    I’m not an expert on alcohol but I’m assuming light rum here? I stock the dark for my banana bread.

    • allyson says:

      i used light rum (“10 Cane Rum” to be exact) in this recipe… so I’ll make a note to reflect that. I would guess you could use any rum you like for this recipe… or bourbon :)

  6. This ice cream seems to marry the perfect flavours of rum and vanilla bean. What a great idea, with lovely presentation!

  7. Leinana says:

    Vanilla bean ice cream is my favorite. And I have a bottle of rum here & an ice cream maker … I know what flavor I’m making next!

  8. Katrina says:

    This ice cream is perfect for the holiday season!! Great photos too.

  9. Tiffany says:

    Mmm, this sounds tasty!

  10. Junia says:

    Love your vegan recipes and photos! Inspiration for my blog!

  11. Rose says:

    You’ve convinced me! It looks lovely, and sounds so delicious! I’m making some this weekend as a special New Year’s treat.

    Happy New Year to you and your family!

    Thanks for all the great recipes in 2010…looking forward to 2011!

  12. Laurel says:

    Ooh yum! I’ve got one can of full fat coconut milk, a bottle of Rum from the last trek to a liquor store (my husband was like you want what?). Yes, we splurged and bought rum, vodka and whiskey. OMG – drunks that’s what we are – I hadn’t realized since I had to dust the bottles the other day. Sweetened cream of coconut from a liquor store? Yeah, right. Liquor store and therein lies the rub. Had you told me you were going to share this ice cream recipe last summer I’d have had more supplies smuggled across county lines in the dead of night along with those other unmentionables mentioned above. So could you like maybe use coconut cream from the top of the can and some rice syrup or agave or something? While you’re busy figuring that out I’ll be drafting a letter to the Texas State Legislature demanding an explanation for “dry” counties and the precise meaning of terms like “Bible Belt” and what exactly constitutes an ‘illegal still.’
    HAPPY NEW YEAR you wonderful, talented you and thanks for putting up with my insane ramblings all year.

    • allyson says:

      :D You know I love your ramblings, Laurel!
      Yes, I think the combo of coconut cream and agave would work beautifully.
      Happy New Year! <3

  13. yummies! I wonder if I can make this with unsweetened cream of coconut and add my own sweetener. Rum is a good idea to put in vegan ice cream because it prevents freezing and makes the ice cream creamier. Great recipe!

  14. Samantha says:

    Holy cow this looks amazing! I love the addition of alcohol – sounds so good!!

  15. Noelle says:

    Sounds super lovely!!